Prawn Saganaki

This is a dish that transports me instantly to the Greek Isles, particularly Corfu and is something I've been making for a decade. In fact I shared this recipe for it back in 2013 but I have updated it a little since then.

I serve this with fresh, chunky bread to dip in the unctuous sauce with oozing melty feta and a side salad.

You can use any prawns, but the shell on kind are the best as they add flavour to the sauce; just prepare a finger bowl with water and lemon and serve with serviettes or kitchen paper!

Prawn Saganaki

Prawn Saganaki

Here's how:

• 400g king prawns (shell on)
• 1 red onion
• 2 cloves garlic
• 2 tbsp capers 
• 6 tomatoes (you can use a tin too)
• 1 tsp honey
• 1 tsp dried oregano
• 3 tbsp dry white wine
• Salt
• Black pepper
• 1 block of feta (200g)
• Olive oil
• A few basil leaves to garnish

Pre-heat the oven to 180 degrees and place an ovenproof pan on the hob on a medium heat with a generous drizzle of olive oil. 

Finely dice the onion and mince the garlic and add to the pan.

Roughly chop the tomatoes and add to the pan with the white wine, oregano, honey and a good pinch each of salt and pepper. Cook down for at least fifteen minutes or until the tomatoes have broken down and become a little mushy. 

Now remove about half of the sauce and place into a blender or Nutribullet and blitz to a puree then return to the pan and mix the two halves together. 

Break the feta into bite sized pieces and scatter two thirds of it all over the dish and bake in the oven for 20 minutes then remove from the oven and place onto the hob.

Now arrange the prawns on top, pushing each one into the sauce a little. Complete by taking the leftover feta and crumbling into small bits all over the prawns. 

Return to the oven for 12 minutes, or until the prawns are cooked through and have turned a glorious shade of pink. Take care not to over-cook or you'll end up with rubbery prawns. 

When you remove from the oven leave to stand for five minutes before serving and garnish with a few basil leaves. Enjoy!

As you may know I'm a little obsessed with Greek food and here are a few other recipes you may enjoy too:

• Lamb Kleftiko
• Beef Stamna
• Chicken Souvlaki
• Greek Chicken Thighs with Roasted Jersey Royals
• Spanakopita - Greek Cheese & Spinach Pie
• Greek Chicken One Pot
• Souzoukakia - Greek Meatball Bake
• Greek Stuffed Tomatoes - Gemistes
• Greek Chicken Tray Bake
• Moussaka - Our Greek Meat Pie
• Pastitsio - The Greek Lasagna
• Greek Briam - Vegetable Stew

King Prawn Linguine with Chilli and Saffron

This is a delicious prawn pasta dish I've been tweaking over the past couple of years, but this version is just an absolutely winning crowd pleaser. 

If you read posts here often you'll know that as a family, we all love seafood and especially prawns and this has to be my favourite prawn pasta dish, I do make a few variants! 

This can be on the table in less than twenty minutes too - win, win.

For my family of four, I make the same as the below minus the red chilli for the girls, but you could always add a little extra creme fraiche to balance the heat. Make sure a finger bowl and towel is at hand as peeling them can be a little messy especially if the little ones attempt it - I tend to peel their ones for them to save the drama.

King Prawn Linguine with Chilli and Saffron

Here's how:

• 15-18 king prawns, raw and shell-on
• 4 spring onions
• 1 clove garlic
• 1 red chilli
• Handful cherry tomatoes
• 400g passata
• 1 tablespoon tomato puree
• 1/2 teaspoon sea salt
• Black pepper
• Pinch of saffron strands
• 1-2 tablespoons of creme fraiche
• 1 tablespoon olive oil
• 300g linguine
• Few sprigs parsley

Firstly boil the kettle or place a large pot of water on the hob to boil for the pasta. Once boiled, add the linguine and cook for 10-11 minutes, or according to the pack instructions.

Now finely slice the spring onions, garlic, and chilli, and throw into a pan with the olive oil on a medium heat.

Now cut the cherry tomatoes in half and throw them into the pan once the onion, garlic and chilli have began to soften.

After two minutes add the saffron, passata and the tomato puree and season generously. Stir, and then allow to bubble away for ten minutes.

Now add the prawns, you will see the pink colour creep up the prawns as they cook, turn over after 1-2 minutes and allow to cook on both sides.

Before draining the pasta, add 1-2 tablespoons of the pasta water to the sauce, this will help to loosen it and coat the pasta well.

Add the pasta to the sauce, still on the heat and mix well. Then finally stir through the creme fraiche - 1 tablespoon is plenty for us, but if you taste to gauge the heat level at this point, you can always add a little more if you'd prefer it slightly less spicy.

Mix through thoroughly, then dish up and add a sprig of parsley to each. Enjoy!

King Prawn Linguine with Chilli and Saffron for the family

If like us you love a prawn dish, here are a few other ideas for you:
Prawn Saganaki
Chilli and Prawn Chorizo Spaghetti
Spanish Prawns with Chorizo and Tomatoes
Prawn and Chorizo Carbonara
Skinny Spicy Breaded King Prawns
Gourmet Seafood Burger
Honey Ginger and Chilli Prawn Stir Fry
Prawn Summer Rolls
Vicky's Special Seafood Stew

Hythe Bay Seafood Restaurant, Deal

I recently spent a couple of days with the girls and my Mum at her caravan in Deal, on the Kent coast.

As this is a fairly new purchase for my Mum, we are still exploring the town and local restaurant scene, however one that keeps drawing us back is the Hythe Bay Seafood Restaurant. My Mum has been to this one in Deal one three times now and Glen and I enjoyed a fantastic fish and chips in the Dover outpost of the small independent chain back in March with the girls – you can see below how appetising it looked, and after a day in the cold and wet Betteshanger Park followed by a beach stroll in Dymchurch it really hit the spot.

Fish & Chips at Hythe Bay Seafood Restaurant, Dover

In June however, we enjoyed a meal at the Deal branch of Hythe Bay. We know they source their fish locally and it has always been good each time.

We visited early on a Friday evening, which as those with children will appreciate, is an easier time to eat and be served without too much fuss before the witching hour begins.

Mum and I shared a fritto misto di mare between us – basically a selection of fried seafood including whitebait, cockles, calamari and prawns in a deliciously light batter and served with a garlic aioli. One of our favourites and reminded us of our recent trip to Kefalonia where we had a similar dish often.

Whilst we enjoyed our starter, the girls meal arrived – cod goujons with chips and peas. One children’s meal is sufficient to share for children of their age (3.5 and 1) and they really enjoyed their meal too. A far cry from pub-grub fish fingers, these are delicious and fresh fish goujons, and I would have happily eat them myself.

Although we were in a seafood restaurant, Mum couldn’t resist one of the specials on the menu – calves liver and bacon, she’s a stickler for the old school classics and she enjoyed it immensely. It came with creamy mash and a red wine jus and she said if there were any complaints it would be that the liver was over-cooked a little to her taste, and there could have been more of the red wine jus, but she ate it happily.

Calves Liver & Bacon, Hythe Bay Seafood Restaurant

I opted for half a lobster cooked with a garlic butter and served with chips and salad. The lobster meat was cooked perfectly; sweet and tender and complemented greatly by the garlic butter which acted as a great dip for the accompanying chips. A rather decadent meal for a modest price of around £15.

Lobster in Garlic Butter with Chips & Salad, Hythe Bay Seafood Restaurant

The girls’ meal came with two scoops of ice cream, which the restaurant staff were more than accommodating enough to put into two bowls so we had two very happy little girls who enjoyed a great two course meal.

Ice Cream @ Hythe Bay Seafood Restaurant, Deal

Bea enjoying her ice cream at Hythe Bay Seafood Restaurant

Mum and I had a bottle of the Chillean Sauvignon Blanc, which was a lovely light and crisp wine with the meal and really complemented the lobster.  

The full meal was around £70 for the four of us with drinks and two courses a piece, which was well worth it.

I’m sure we’ll be getting to know the staff at The Hythe Bay Seafood Restaurant in Deal more as the season wears on. It’s a great restaurant, with friendly and knowledgeable staff. The décor is very much seaside chic on the upscale side, but with comfortable and reasoning price points. A great location for family meals.

Hythe Bay Seafood Restaurant is situated on 41-45 Beach Street in Deal and is open 10am-9:30pm seven days a week.

Rick Stein's Seafood Restaurant, Padstow, Cornwall

During our family stay in Padstow, Cornwall recently, the women of the group enjoyed a rare treat, a meal out unaccompanied by the men or our children, a treat we had to book back in January to secure the table, at Rick Stein's revered Seafood Restaurant.

On entering the restaurant we were impressed by the modern decor and welcoming staff on the front desk - the restaurant has a hotel attached too, so the initial service was slick.

We were seated at a table in the main part of the restaurant which is circular with the bar in the centre of the space as a key focal point.

It was Friday evening and the place was buzzing with fellow diners of all types of groups, from family and friends like ours to couples. The atmosphere was good, lively but not overly noisy.

We were brought over an amuse bouche and offered the wine menu which was vast. We asked for some help from the waiter in selecting a bottle that would appeal to the table, with all our varying palates, and he was a little unhelpful and dismissive if truth be told. He did then fetch the sommelier who was able to help, but it wasn't a great start to our meal on a service level.

Claire, my sister-in-law and I both opted to start with the shellfish soup, which was rich, silky, thick and decadent and absolutely packed full of flavour, just delicious. It came with a selection of little toasted croutons, a thick and garlicy aioli and a taramasalata; absolutely gorgeous as a starter and we devoured every mouthful.

Shellfish soup at Rick Stein's Seafood Restaurant

Tina (Mum-in-law) and Charlotte (sister-in-law) both had the scallops which were served with a crisp, fried Serrano ham and a green salad with just a drizzle of sherry vinegar dressing over the scallops. The dish was enjoyed by both, and the classic combination of sweet, succulent scallops mixed with a salty ham looked very pretty on the plate too.

Scallops and Serrano ham at Rick Stein's Seafood Restaurant

For mains, I chose the braised brill which came with a generous shaving of Wiltshire black truffles in an emulsion of mushrooms, slivers of potato and truffle oil. It was genuinely like poetry on a plate, it just worked so beautifully together and I was sad when the dish came to an end. Delicious.

Braised brill with Wiltshire Black Truffle at Rick Stein's Seafood Restaurant

Tina chose the locally caught ray fillet, which was pan-fried and served ‘au poivre’ or with a homemade creamy béarnaise sauce, simple but stunning 

Ray with Bearnaise at Rick Stein's Seafood Restaurant

Claire and Charlotte opted for the pan-fried filled of stone bass which came with the self-styled ‘symphony of alliums’, or with some Cornish white crab meat, char-grilled spring onions, caramelised leek puree, pickled baby onions and a chive oil. The dish looked uber artistic when it came out and the ladies really enjoyed it.

Stone Bass at Rick Stein's Seafood Restaurant 

We enjoyed some minted Cornish new potatoes and glazed baby carrots from a local farm that were beautifully hued and flavoured and really complemented our meals.

Dessert was impressive too – I couldn’t resist the sound of the chocolate fondant, which was perfectly gooey on the inside with a delicious crumbly texture on the outside and a rich, dense chocolate flavour, but was elevated hugely by the vanilla milk sauce, salted caramel that was literally dreamy and the crunchy caramelised peanuts. Sensational.

Chocolate fondant at Rick Stein's Seafood Restaurant

Charlotte opted for the apple mousse with salted caramel ice cream and crumble and it came and was like a jelly sphere surrounding the apple mousse, with the hint of crumble all around – a bit of a deconstructed crumble, but executed cleverly and very prettily on the plate. Another great dish.

Apple Mousse Crumble at Rick Stein's Seafood Restaurant

In terms of food, we found the Rick Stein Seafood Restaurant utterly faultless, every dish delivered on style and flavour and we left satisfied. The service was less attentive than we’d have liked, which was a little disappointing, but not enough that we wouldn’t return. In fact I’d return in a heartbeat for the brill and truffles. The meal for the four of us was around £260.00 (£65.00 a head) with a bottle of wine, so wasn’t extortionate, but fair in relation to the quality of the food.

Rick Stein’s Seafood Restaurant has been up and running since 1975 and is the jewel in Rick Stein’s crown of many Padstow establishments, with good reason. They pride themselves on using great, locally sourced, excellent quality fish and seafood and they certainly know how to deliver – hat’s off to Stephanie Delourme, the head chef and his team. If you’re visiting Padstow, or even Cornwall it’s 100% worth a visit – just make sure you book in advance.